| Going Whole Hog |
Ingredients:
1 hog, gutted and trimmed. 4-16 oz. Traeger Chicken Rub
2 qts. vinegar 1 qt water
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Directions:
1. Procure a hog that will fit in your grill.
2. Sprinkle pig with Traeger Chicken Rub.
3. Inject liquid mixture along both sides of spine and in hams.
4. Refrigerate overnight.
5. Start your Traeger and switch to "Medium" (Never cook a whole hog on "high").
6. Cover ears, snout and tail with foil, put beer can in pig's mouth.
7. Place pig on grill, belly side down.
8. Cook 10-11 hours on "medium". Allow plenty of time to cook-hold on "smoke".
9. Remove from grill, remove tin foil, rub skin with clean burlap to make shiny.
0. Slice along spine-one side at a time. Peel skin down and cut out meat.
11. Serve with Traeger Apricot sauce.
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Servings:
2
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| Tragerized Salmon |
Ingredients:
3 lbs. Salmon fillets 1/3 c. soy sauce
1/3 c. white wine 1/3 c. olive oil
2 T. Traeger Salmon Shake
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Directions:
1. Place salmon in glass dish.
2. Lightly rub olive oil on inside and outside of the salmon.
3. Mix all liquid and dry ingredients together and pour over salmon.
4. Put in refrigerator for 2-4 hours. Save remainder of marinade for use while grilling
5. Start your Traeger on "high", then switch to "smoke".
6. Place salmon skin side down on grill and cook for 2 hours.
7. Switch to "High" for 10 minutes, basting salmon until meat turns pale.
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Servings:
4
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| Breakfast Casserole |
Ingredients:
1/2 lb. sausage 2 lb. frozen hash browns
2 c. low fat milk 1/4 c. grated Parmesan cheese
2 T. maple syrup 2 T. green onions chopped fine
5 eggs 1/2 tsp. dry mustard
2 slices American cheese, diced
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Directions:
1. Over a medium heat, sauté sausage until browned.
2. Add maple syrup and cook 1 minute, stirring until sausage is well coated with syrup.
3. Arrange in a single layer in a 13x9x2" baking pan.
4. Add a layer of frozen hash browns over sausage mixture.
5. In a medium bowl, mix milk, eggs, mustard and pepper, Pour this mix over hash browns.
6. Sprinkle cheese on top of this layer.
7. Start your Traeger on "MXedium". Bake mixture for 1 hour or until center of casserole set up.
8. Sprinkle on green onions.
9. Remove from grill, allow to cool for 10 minutes before cutting into squares.
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Servings:
12
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| Smokin Joe's Chicken |
Ingredients:
1 whole chicken or cut-up fryer
1-16 oz. Traeger Chicken Rub
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Directions:
1. Rinse chicken in cold water and drain on a paper towel.
2. Cut whole chicken into pieces.
3. Put Traeger Chicken Rub in a small bowl.
4. Lightly wet fingers and dip into rub, then wipe down outside of the chicken.
5. Start your Traeger on "high", preheat for 15 minutes.
6. Place chicken on grill and cook 20 minutes.
7. Turn chicken over, and cook 20 additional minutes, or until done.
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Servings:
4
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| The Perfect Prime Rib |
Ingredients:
2 C. Kosher salt 2 T. black pepper
4 T. garlic powder 2 T. Traeger Pork & Poultry Rub
or 2 T. Traeger Prime Rib Rub
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Directions:
1. In a bowl, combine dry ingredients, adding water to mixture - a little at a time - to make a thick paste.
2. Lightly mist prime, then add paste in layers to fat cap.
3. Paste should be approx. 1/2 inch thick.
4. Wrap meat in plastic and refrigerate overnight.
5. The next day, start tyour Traeger on "medium".
6. Put prime on grill, fat side up.
7. Place meat thermometer directly into center of the prime rib.
8. Approx. every 1/2 hour, lightly mist salt crust with water to keep it from drying out.
9. After 3 hours, switch to "smoke" and cook for 1 hour.
10. Return to "medium" to finish, or until thermometer reads 145 degrees F.
11. Remove from grill, tap off salt crust. Allow prime to "sit" for 15 minutes before carving.
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Servings:
12
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| Jerry's Baby Back Ribs (Jerry Stantens, California) |
Ingredients:
3 Racks baby back ribs
1 16 oz bottle Traeger Pork & Poultry Shake
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Directions:
1. Lightly sprinkle Traeger shake on the ribs, place in refrigerator overnight.
2. Start your Traeger on "high" and pre-heat for 15 minutes, then switch to "medium".
3. Place the ribs on grill and cook for 1 or 2 hours, or until ribs are done.
4. Switch to "smoke" Mode for 30 minutes, brushing ribs with your favorite Traeger barbecue sauce.
5. Wrap ribs in foil and allow to sit for 15 minutes.
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Servings:
3
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| BB's Spare Ribs (BB ribezzo, Oregon) |
Ingredients:
2 or more racks of pork spareribs 6 oz. Clover honey
3. T. dry mustard 4 T. freshly cracked black pepper
1/2 c. brown sugar 2 T. ground Rosemary
1/2 c. Traeger Beef Shake 2 T. ground Allspice
1/2 c. salt (Kosher or sea salt) Yellow prepared mustard
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Directions:
1. Prepare ribs by removing the "silver skin" membrane from the back of the ribs.
2. Cut off chine bone. Trim off excess fat-leave some fat on the meat. Leave diaphragm meat flap, but trim edges of the slabs for neatness.
3. In a glass bowl combine all ingredients-except yellow mustard and honey.
4. Rinse ribs in cold water, allow to drain.
5. Apply dry seasoning mixture on meatiest side of the ribs. After applying seasoning, apply a light coating of yellow mustard.
6. Start your Traeger and then switch to "medium". Place ribs, bone side down on grill. Cook for 2 hours on "medium", then switch to "smoke". Cook approximately 1-2 hours, then switch to "medium" for 2-3 hours until meat has shrunk 1% from bottom of the rib bone.
7. To finish: In a heat resistant glass bowl, heat up honey on the grill and lightly brush on top of the ribs with a pastry brush.
8. Remove ribs from the grid. Allow ribs to set for 15 minutes before slicing.
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Servings:
4
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| Smoked Ham |
Ingredients:
1 - medium to large "Fully Cooked" or "Cooked" ham
Traeger Pork and Poultry Seasoning
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Directions:
1. Liberally sprinkle outside of ham with Traeger Pork & Poultry Seasoning.
2. Start your grill on "high" for 10 minutes, then switch to "smoke".
3. Place ham in a 2" pan and place on grill for 4 hours.
4. Switch grill to "high" and cook for approximately 1 hour, or until internal meat temperature reaches 170 degrees F.
5. Remove ham from grill, allow to rest for 15 minutes before carving.
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Servings:
12
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| Beef Roast |
Ingredients:
Medium sized chuck or rump roast 2 T. Traeger Beef Shake
2 T. freshly cracked pepper 2 T. garlic powder
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Directions:
1. Combine all ingredients together.
2. Trim excess fat from roast-leaving some on for flavor.
3. Liberally sprinkle roast with seasoning.
4. Start your Traeger, then switch to "medium".
5. Place roast on grids and cook for 1 hour, then reduce to "smoke" for 1-1/2 hours.
6. Test for doneness using a meat thermometer.
140 F for rare, 150F for medium, 160F for well done
7. Allow roast to sit for 15 minutes before carving.
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Servings:
8
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| Smoked Turkey |
Ingredients:
Weight Post "Smoke Session" cook on high for:
10 - 13 lbs. 1 1/2 to 2 hours
14 - 23 lbs. 2 to 3 hours
24 - 27 lbs. 3 to 3 1/2 hours
28 - 30 lbs. 3 1/2 to 4 1/2 hours
REMEMBER: Cooking times are approximate averages. Your cooking time could vary depending on the outside temperature, size of turkey you are cooking, and how hot your grill cooks at the Medium and High settings and your altitude
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Directions:
How to Cook A Traeger Smoked Turkey
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1) Select a fresh or thawed turkey, about 15 pounds in size. Allow 1 1/2 lbs per adult. If frozen, place the turkey in a plastic garbage bag and let it thaw in the refrigerator. ( this takes approx. 24 hours of thawing for every 5 lbs. of bird.) That means THREE DAYS for a 15 lb. bird.
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If you're in a hurry, fill your kitchen sink with cold water - enough to cover the turkey. Change the water every sixty minutes. The thaw rate will be approximately thirty (30) minutes per pound. Defrosting a 15 lb. bird will take at least 7 1/2 hours. After the bird has thawed, remove it from its package, wash the bird thoroughly in cold water. Be sure to remove the giblets and cut off excess skin in front of the turkey breast.
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2) Prepare the following brine mixture in a large tub or bowl. 2 c. Traeger BBQ Rub, and enough water to cover the turkey. Mix the rub and water thoroughly and then submerge the turkey into the brine mixture. Place turkey and brine in your refrigerator and allow it to soak for 6 - 8 hours. (Note: if you're out of Traeger BBQ rub, use 1 1/2 c. salt, 1 c. brown sugar, 1 tsp. garlic salt and 2 T black pepper).
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3) Fire up your Traeger grill and operate on "high" for twenty (20) minutes, then set on "Smoke". Place turkey on center of the cooking grid, breast side up. Close door/lid and smoke for 3 - 4 hours. (6 - 8 hours if you want even more smoke flavor). Be sure to check your grill once per hour to make sure it is still smoking.
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4) After the "smoke session", switch your grill to "High" to finish smoking the turkey. Do this for approximately 1 - 2 hours, depending on the outside temperature and the size of the turkey you are cooking. Use the chart on this page as a guide. Always test for doneness using a meat thermometer. The proper internal temperature for breast meat is 170 degrees F. and 180 degrees F. for thigh meat.
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5) If you are not presmoking your turkey, cook it on medium or high, using an average cooking time of 20 minutes per pound on the MEDIUM setting and 15 minutes per pound on the HIGH setting.
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6) If you want to "hold" the bird because company is running late, wrap the turkey in foil, shiny side in. Switch to "Smoke" and move the bird as far away from the firepot as possible. The bird can be "held" this way for approximately 1 1/2 hours.
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7) Remove bird from grill, allow to "rest" for approximately 15 minutes, carve, give thanks and enjoy the best turkey you've ever had!
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Servings:
12
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| Bruce's Brisket |
Ingredients:
1 - 10 lb. whole brisket 3 T. Traeger Beef Shake
1/4 c. salt 2 T. fresh black pepper
1 T. cumin 1 T. allspice
2 T. paprika 1 T. garlic powder
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Directions:
1. Combine dry ingredients in glass bowl.
2. Trim fat cap to 1/8 inch thick, and trim out any fat pockets.
3. Lightly coat entire brisket with rub mixture
4. Start Traeger on "medium" allowing grill to heat up for 10 minutes.
5. Place brisket on grid, fat side up.
6. Cook 3 hours "medium", then switch to "smoke" for 4 hours.
7. Take brisket off grill and wrap in heavy-duty foil.
8. Continue to cook on "medium" 2-3 more hours.
9. After the 10th hour, carefully open up foil surrounding brisket.
Be careful not to let juices run out. Continue to cook on "medium" for 3 more hours to finish.
10. Remove brisket from grill, gently remove from foil.
11. Allow it to "rest" for 15 minutes, then slice AGAINST the grain into 1/4" slices.
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Servings:
20
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| Smoked Beef Jerkey |
Ingredients:
1 - 5 lb. sirloin or chuck roast
2 qt. water 1/2 c. Traeger BBQ Sauce
2 T. black pepper 1/2 c. white sugar
1 tsp. garlic salt 1 tsp. pickling spice
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Directions:
1. In a large pot, combine liquid and dry ingredients, forming jerky brine mixture.
2. Cut roast AGAINST the grain into 1/2" strips, placing into brine mix for 3-1/2 hours in refrigerator.
3. After brining, remove meat.
4. Start Traeger on"high" for 10 minutes.
5. Place meat on grids and switch to "smoke" for 5 hours, turning meat every 1-1/2 hours.
6. Remove, cool and refrigerate.
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Servings:
4
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| Smoked Ham with Honey Ginger Gaze |
Ingredients:
1-medium to large FULLY COOKED ham 1 cup olive oil
1-jar Traeger BBQ rub 1 cup soy sauce
4 T. ginger, grated 4 cloves garlic, grated
1/4 cup honey 1 T. black pepper
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Directions:
1. Liberally rub the outside of the ham with Traeger BBQ Rub.
2. Start your grill on HIGH, pre-heat for 10 minutes, then switch to SMOKE.
3. Place ham inside a 2" pan and smoke for 4 hours.
4. Switch to HIGH and continue cooking for approximately 1 hour, or until the internal temperature reaches 170 degrees F.
During the last 15 minutes, mop or baste ham with the ginger glaze. Once ham has reached proper internal temperature, remove ham from the grill and allow to "rest" for 20 minutes before carving.
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Servings:
6
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| Leg of Lamb on A Treager |
Ingredients:
Lamb
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Directions:
Preperation:
1. Cut off excess fat-but not all of it.
2. Lightly coat with Traeger Salmon Shake or Pork & Poultry Rub. (A little goes a long ways)
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How To Cook:
1. Start your Traeger on High. Allow it to warm up for 15 minutes.
2. Then switch to a MEDIUM Setting (300 degrees for Thermostat control equipped units) Insert Meat Thermometer into thickest part of lamb, making sure not to touch bone with the thermometer probe.
You want to figure 20 minutes per pound @ 350 degrees F.-if it's cold where you live, 45 degrees or below, add 15 to 20 minutes per pound.
3. After lamb has been on the barbecue for 2 hours, switch to smoke mode for an hour. Then bring back to medium. Internal temperature should reach 160 degrees F.
If the company's almost here and the meat still has a ways to go, you can wrap the lamb in heavy-duty foil-dull side out. This will help it to cook more quickly. Don't allow the foil to touch the thermometer.
Allow the meat to "rest" for about 15 minutes once you've pulled it off the grill. Then go ahead and slice and serve.
If you don't have any Traeger shake or rub, make a dry rub seasoning using Salt, Garlic Powder, Rosemary and some black pepper.
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Servings:
4
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